>>183477Sockeye basically requires a brine to not be mediocre so definitely do that. I recommend a slow and low sear from room temperature, separate the skin and crisp it up separately in some garlic infused oil. Serve with an arugula and shredded brussels sprout salad with shallot balsamic dressing and pickled mustard seeds. If you want a starch component I recommend a bed of seasoned farro, goes well with lemon for the salmon and balsamic for the salad, make sure to use high quality balsamic or make a reduction if you can't get at least 12 year aged. The saltiest thing on the plate should be the farro, it'll hold up to heavy seasoning. Throw in some cucumbers and a light dill yogurt sauce, top with aleppo pepper flakes and make a bastard fusion dish of pan euro fish with tzatziki, the greeks will get into a civil war.
>>183480Then you should know how important proper measurements are, also where can I buy a food grade centrifuge.
